Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook

Adapted from historical texts and rare African-American cookbooks, the 125 recipes of Jubilee paint a rich, varied picture of the true history of African-American cooking: a cuisine far beyond soul food. NAMED ONE OF FALL'S BEST COOKBOOKS BY THE NEW YORK TIMES Toni Tipton-Martin, the first African-American food editor of a daily American newspaper, is the author of the James Beard Award-winning The Jemima Code, a history of African-American cooking found in--and between--the lines of three centuries' worth of African-American cookbooks. Tipton-Martin builds on that research in Jubilee, adapting recipes from those historic texts for the modern kitchen. What we find is a world of African-American cuisine--made by enslaved master chefs, free caterers, and black entrepreneurs and culinary stars--that goes far beyond soul food. It's a cuisine that was developed in the homes of the elite and middle class; that takes inspiration from around the globe; that is a diverse, varied style of cooking that has created much of what we know of as American cuisine.

• | Author: Toni Tipton-Martin
• | Publisher: Clarkson Potter
• | Publication Date: November 5, 2019
• | Number of Pages: 320 pages
• | Language: English
• | Binding: Hardcover
• | ISBN-10: 1524761737
• | ISBN-13: 9781524761738